with curry chicken
2 persons
3 minutes
Filling (54%): cabbage (60%), onion (15%), carrot (12%), chicken (7%), vegetable oil (canola), salt, acidulants (potassium lactate and sodium acetate), sugar, curry (1%) (turmeric, salt, coriander, cumin, cayenne pepper, ginger, cinnamon, fennel, cardamom and garlic) and garlic. Pastry (46%): water, wheat flour, salt and vegetable oil (canola).
| Energy | 690kJ / 165kcal |
| Fat | 6g |
| Of which saturates | 0,7g |
| Carbohydrate | 20g |
| Of which sugars | 4,4g |
| Fibre | 3,3g |
| Protein | 6,0g |
| Salt | 1,8g |
PREPARATION
Frying pan: fry at 150 °C in sunflower or soybean oil for three minutes.
asian curry normally has five different spices: turmeric, cumin, paprika, cinnamon and cardamom.
asian curry normally has five different spices: turmeric, cumin, paprika, cinnamon and cardamom.
© Ta-Tung Platos Precocinados S.L.
Ta-Tung Platos Precocinados S.L.
Avda. de Torrelles de Llobregat s/n. Polígono industrial
“La Barruana” - 08620 Sant Vicenç dels Horts –Barcelona